Roast Tomato & Aubergine Salad

A friend of mine grows all kind of fruit and veg and always surprises us with his amazing produce. This time we got a variety of tomatoes and aubergine, I wish flavour-gram was invented already because the flavour of the tomatoes was so luscious. Seriously they tasted like sweets and I’m not a huge fan of tomatoes usually but I nearly ate them all straight off the chopping board.

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I decided I would make a roast salad to bring out the flavour and after two weddings this week I was craving a simple healthy salad for dinner!

This week I also received a delivery from the lovely lads at Newgrange Gold who sent me a bottle of their new Camelina “Wild Flax” Oil to try and if there was ever a perfect recipe to try it, it was definitely this one.

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What is Camelina?

Camelina contains high levels of Omega 3 oils in comparison to other vegetable oils. It also contains antioxidants (Vitamin E) which helps the oil to remain stable, and avoid oxidation, and rancidity. In comparison to flax oil, which contains up to 60% Omega 3; Camelina contains over 30% Omega 3 oils. Although the Omega 3 content is less in Camelina, it is suitable for cooking with (flax oil is not), which makes it easier to include in your daily diet. You can add it to salads and smoothies also!

There’s not a lot of ingredients to this so like the many of my recipes can be made in less than 30 mins for a speedy dinner.

Ingredients:

  • A variety of in season tomatoes cut in quarters
  • 1 small aubergine cubed
  • 2 cloves of garlic diced
  • A good splash of Camelina oil/olive oil
  • 3 tbsp balsamic vinegar
  • 1 bunch fresh basil leaves
  • 1 (16 ounce) package fresh mozzarella cheese, cut into small cubes
  • 1 70g packet of wild rocket leaves, rinsed and dried
  • Himalayan sea salt/fresh black pepper

Method:

  1. Preheat oven to 180C/350F
  2. In a roasting tray add the aubergine with a splash of oil and half of the garlic, roast for about 10/15 mins.
  3. Add the tomatoes to the tray with the rest of the garlic and a little more oil, roast for a further 15 mins until the tomatoes begin to caramelize and are wrinkled. Allow to cool slightly so the heat doesn’t wilt the leaves.
  4. In a large bowl, mix all the ingredients except the oil and balsamic, you can make a dressing with the two and pour over or serve on the side.
  5. Season with salt and pepper and serve with some homemade garlic bread.

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